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Weekly CSA Recipe:
Pickled Fennel Salad

Spinach and lentils are topped with pickled fennel and a soft-boiled egg for the perfect spring salad.

April 14, 2017

Weekly CSA Recipe

Fennel seems to be one of those foods: people either love it or they hate it. Those who look at the fragrant bulbs with disgust often compare them to black licorice: the most controversial candy on the market. While I don’t enjoy knawing on black licorice, an everlasting box of Good & Penty, or licorice allsorts, I love fennel. I carmelized it with onions and roast it atop a salmon filet in this Salmon with Fennel recipe, throw it into sweet potato hash, and sprinkle it atop this lovely Pickled Fennel Salad.

Like many other things I get from Tucson CSA, the three bulbs of fennel I received in my share this week were different than what I usually find in the grocery store. The bulbs were much smaller and more tender; the fronds were bright and lively (with a few lady bugs still living amongst them); and the flavor was much softer and milder. Due to their small size, I didn’t quite have enough to make my favorite salmon recipe. So, I did what I always do when I don’t know how to use a particular variety of produce: I pickled it!

Pickling fennel lessens its black licorice flavor and instead provides it with a nice vinegary bite. Pickled fennel is the perfect way to make people love (or at least tollerate) fennel; and it’s so easy to make!

Now that you know what pickled fennel is like, image thins: A bowl of tender spring spinach and lentils, sprinkled with pickled fennel and carrots and topped with a soft-boiled egg. I call it a Pickled Fennel Salad. A Pickled Fennel Salad that will make you wish that spring would last forever (if only those allergies would go away).

Pickled Fennel Salad
Print Recipe
Servings Prep Time
1 Salad 15 Minutes
Cook Time
7 Minutes
Servings Prep Time
1 Salad 15 Minutes
Cook Time
7 Minutes
Pickled Fennel Salad
Print Recipe
Servings Prep Time
1 Salad 15 Minutes
Cook Time
7 Minutes
Servings Prep Time
1 Salad 15 Minutes
Cook Time
7 Minutes
Ingredients
Servings: Salad
Instructions
  1. Bring a small pot of water to a boil over high heat. Reduce the temperature to medium heat and gently lower the egg into the water. Cook for 7 minutes. Place the egg into a bowl of ice water and allow it to cool.
  2. Place spinach and cooked lentils in a salad bowl. Drizzle with vinegar and olive oil and toss the salad to evenly coat the spinach with dressing.
  3. Place the pickled carrots and spinach on top of the bed of lettuce.
  4. Peel the shell off of the egg and place the egg in the middle of the salad. Cut the egg in half lengthwise. Sprinkle the entire salad with salt and pepper before serving.
Recipe Notes

*Find the recipe for pickled carrots and fennel here.

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The Locavore's Meal Plan: April 17, 2017